In Over Her Head: An Anchor Island Novel by Terri Osburn (love story books to read TXT) 📕

any better, he’d think the woman was in a hurry. “Is there a race I don’t know about?”

“I just want to eat before it gets cold.” She planted a quick kiss on his lips before adding, “And then we can get on with our night.”

The brow wiggle made him laugh. So they were on the same page. Somewhat.

“I’ll have the table set and be ready when you are.”

Giving him a pat on the ass as he walked away, she said, “That’s the spirit.”

Though he’d like to think the idea of sex with him had put her in such a good mood, Nick guessed things must also be going well at the restaurant. He was still pouring the wine she’d already put on the table when Lauren breezed in, plates in hand.

“Dinner is served,” she announced. “We have tuna steaks with a red wine sauce, the celery root-potato puree you already tasted, and roasted Brussels sprouts in garlic.” She set the large platter on the table. “Let me grab the napkins and we’ll be set.”

Dashing back to the kitchen, she returned almost at a run and Nick caught her by the hand.

“You can slow down. We have all night.”

Blushing, she toyed with a button on his shirt. “This is your fault. I’ve been thinking about this for two days.”

Teasing, he said, “And yet you put garlic in the food.”

As the realization dawned, her eyes went wide. “I didn’t even think of that.”

Nick nuzzled her ear. “If you have mouthwash, we’ll be fine.”

She leaned her head to the side, offering him better access to her soft skin. “I have a whole bottle.” When his lips trailed down to the top of her shoulder, she murmured, “Or we can eat after.”

He couldn’t help but smile. “We both know these Brussels sprouts won’t be good if we leave them here.” Putting space between them, Nick said, “Let’s eat.”

Her sigh of disappointment was appreciated as they took their seats. The amazing smell had not prepared him for the rush of flavor that hit his taste buds. The fish was perfectly seasoned, the balance of acid to sweet spot-on. Lauren knew how to make a protein the star of the dish while choosing complimentary sides that both enhanced the plate and elevated the overall taste.

“Tell me you’re putting this on your menu.”

“I’ll consider it, but I made this specifically for you.”

He stopped in mid cut. “For me?”

Lauren reached for her wine. “Ever since I was a kid, I’ve had this weird way of knowing what food a person will like. At age six I knew my mom’s favorite way to have eggs without her telling me, and on the rare occasions that we got to eat out, I always ordered for my brother and just knew what he’d want.” After taking a sip, she added, “I didn’t think anything of it until I went to culinary school and got to cook for other people. I could look at them and know what to make.”

Nick looked at his plate and realized he’d never had this combination before, yet every bite felt familiar. Almost comforting.

“So you’re a fairy godmother chef?”

“Joke all you want, but you’re already thinking about how often you can have this dish.”

She wasn’t wrong. “Do you picture the specific dish or just the flavors and create something from there?”

“The flavors, mostly. Like I knew you’d enjoy something warm and comfortable but with a lighter protein and a rich base. Put those ideas together and voila, you get this meal.”

“That’s a gift,” he said. “And what cooking is all about. Giving people something that makes them happy on a plate.”

Lauren looked both proud and embarrassed. “That’s what my mentor said when he sponsored me for Le Cordon Bleu. They have a scholarship program and if he hadn’t told me about it, I never would have even applied. As a poor kid from Worcester who’d worked her way up through the line, I never thought they’d let me in.” With a head tilt, she said, “Did you ever think of going to culinary school?”

A subject he preferred to avoid, since he wasn’t proud of his answer. “I didn’t. Dad had me in the kitchen as soon as I was tall enough to stand at a prep station. By the time I graduated high school, I figured I already knew everything they’d teach me so why waste the time and money?” Sliding a bite of tuna through the sauce, he added, “I also had a restaurant to run, though the guy Mom hired to keep the place going after Dad died tried to keep me out.”

“That’s shitty. What was his problem?”

“He thought I was an inexperienced kid who would run the place into the ground. Turns out he was right.” Changing the subject, Nick said, “Did you go back to that mentor after graduation?”

She shook her head. “He promised me a guaranteed position but ended up selling the place and retiring to the South of France while I was still in school. The new chef felt no obligation to honor a promise he never made.”

Now that was shitty. “He should have at least given you a chance.”

Visibly shutting down, she examined her wineglass. “I had a reputation among the rest of the crew who were still there.” Meeting his gaze, she shook her head. “Not a positive one.”

Nick wanted to know more but could tell she wasn’t interested in elaborating. Seeking a new, more positive topic, he asked, “How are things going with the staff? Is everyone on board now?”

Lauren swallowed the bite she’d taken before answering. “Yes, and I still owe you for that. If we hadn’t gone up to the adventure park, I doubt I’d even have a staff right now. They’ve worked their tails off the last two days. We’re still tweaking the dishes, but I’ve got food deliveries coming later in the week so we’ll be ready with fresh food and a solid menu when the doors open.”

“I’ve seen fliers posted around the island,